Mama Harrison'S Fruit Cake Recipe

Name: Mama Harrison'S Fruit Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 c. sugar; 1/2 c. crushed pineapple; 7 eggs; 5 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 2 Tbsp. dark jelly; 1 Tbsp. cinnamon; 1 Tbsp. nutmeg; 2 c. sugar; 1 c. shortening; 1 qt. pecans; 1 lb. raisins; 4 large bottles cherries

Servings: persons

1/2 c. sugar
1/2 c. crushed pineapple
7 eggs
5 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. dark jelly
1 Tbsp. cinnamon
1 Tbsp. nutmeg
2 c. sugar
1 c. shortening
1 qt. pecans
1 lb. raisins
4 large bottles cherries

1
Mix 1/2 cup sugar and 1/2 cup pineapple in heavy pan and cook until thick.
2
Cool.
3
Separate eggs and beat whites until stiff. Beat yolks until frothy.
4
Sift together flour, nutmeg, baking powder, cinnamon and salt.
5
Set aside.
6
Cream sugar and shortening.
7
Add cherries with juice, jelly, pineapple and egg yolks.
8
Add dry ingredients and mix well.
9
Fold in egg whites. Add raisins and nuts and stir well.
10
Bake in Bundt or tube pan at 250u00b0 for 2 1/2 to 3 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 c. sugar, 1/2 c. crushed pineapple, 7 eggs, 5 c. flour, and more.

Yes, Mama Harrison'S Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mama Harrison'S Fruit Cake

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